CHINESE ROOT VEGETABLE RECIPES

Steps:

• 1. For browning oxtails, heat oil over medium heat in a wok or Dutch oven. When you see a slight smoke, add 2 slices of ginger, 2 tbsp of green onions, 3 garlic cloves and ground bean sauce, stir and cook for 20 - 30 seconds. Add oxtails to wok. 2. Add mixed sauce* to wok and brown oxtails slightly on all sides, about 5 â?? 8 minutes. 3. Transfer oxtails to Dutch oven. Add remaining 7 ingredients (chicken stock, green onions, soy sauce, garlic, star anise, ginger, brown sugar) and enough water to cover the oxtails by ½ inch, bring to a boil. 4. Reduce heat to low, partially cover, and simmer until very tender, adding more water by ½ cupfuls as needed to keep oxtails covered, about 3 hours total cook time. 5. Add mushrooms, daikons and carrots about 2 hours into cooking, add water if needed to keep vegetables covered, cook until vegetables are softened. Garnish with green parts of green onion. Adapted from Braised Oxtails with Star Anise and Chinese Greens in Bon Appetit, January 2007.

Steps:

• Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu; cook 5 minutes or until golden brown, stirring frequently.
• Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
• Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.